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…spontaneously fermenting

Natural Wine Making in Piemonte Part V – Fermentation!

Fredrik, AKA "Frisbee" checking out the freshly fermenting Nebbiolo must!

Fredrik, AKA "Frisbee" checking out the freshly fermenting Nebbiolo must!

Saturday October 3rd, 2009

  • Fermentation begins spontaneously after 24 hours!
  • No added yeasts!
  • No added sulfur!

Yeeehaaa! It couldn’t have been easier than simply sourcing healthy grapes that have been grown in an organic manner, hand harvested/selected and crushed. The rest we left up to mother nature! Simple! Pump up the volume and click the “Fermenting Nebbiolo Sounds”  below and hear for yourself!

Fermenting Nebbiolo Sounds

2009-10-04_02009561

Category: 1 WINE, 9 WINE THOUGHTS, Events, natural wine (100% living wine), Natural Wine Making in Piemonte

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2 Responses

  1. mydailywine says:

    Really enjoying your series! Congrats on fermentation.
    Cheers
    Amy

    • vinosseur says:

      Thanks Amy!

      We were all quite happy when fermentation began. We had spoken to quite a few respected wine makers who suggested that a bit of sulfur would be a good idea at the beginning. It was nice to not use any.

      -cheers

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About
Vinosseur is the company name of sommelier Joseph R. Di Blasi. Vinosseur.com is his web page where he writes about wine, food, restaurants and other gastronomic experiences.

Joseph has a special place in his heart for quality wines from the old world, especially France & Italy, with a strong focus on Organic, Biodynamic and Natural wines.

Joseph grew up in Italy and California, but left The States in 2002 and now resides in Poland.

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Joseph would love to hear from you! You can contact him by email at vinosseur@gmail.com